Frozen Lemon Blueberry Cheesecake Pie
585kcal
Ingredients
For The Crust
- 1-1/2 cups graham cracker crumbs about 8 ounces of graham crackers
- 1/4 cup sugar
- 2/3 cup unsalted butter melted
For the Filling
- 3 cups blueberries reserving a few for garnish
- 1/2 cups sour cream I used reduced-fat sour cream
- 2/3 cups granulated sugar
- 8 ounces cream cheese
- 1 cup sour cream I used reduced fat
- 1 tsp lemon zest
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
- Crush the graham crackers in a food processor. Add the sugar and pulse until combined. Pour in the melted butter and pulse until the mixture is crumbly, but will hold together if you squeeze it in your hand. PTransfer to bottom of a well-greased springform pan, or deep-dish pie plate. Spread mixture evenly over the bottom, working up the sides. Use the back of a spoon to press the crust. Place in the refrigerator to firm.
- Using the food processor, combine the blueberries ,granulated sugar and 1/2 cup of the sour cream and process until smooth.
- In a large bowl of a stand mixer, add the cream cheese, remaining cup of sour cream,powdered sugar, lemon peel and vanilla. Beat until smooth.
- In a small bowl, add the whipping cream and beat until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until blended. Pour the cream cheese mixture into your prepared crust, smoothing the top. Pour the blueberry mixture on top of the cream cheese layer.
- Wrap the pan carefully with plastic and freeze until set, about 3 hours. Remove and serve.
Nutrition
Serving1servingCalories585kcalCarbohydrates53gProtein5gFat41gSaturated Fat24gCholesterol115mgSodium238mgPotassium186mgFiber2gSugar42gVitamin A1371IUVitamin C6mgCalcium105mgIron1mg
Notes
Cook time includes the time needed to freeze the pie.
Plain yogurt can be substituted for the sour cream, Heavy cream can be used instead of whipping cream.
Plain yogurt can be substituted for the sour cream, Heavy cream can be used instead of whipping cream.